It's been a most loved of mine since I was a young lady. My grandmother used to make hot cocoa for me each morning when I was visiting her. It was so extraordinary and that memory left an enduring impression.
I can't get enough of hot cocoa during the colder months. I make it a few times each week, heaps of various adaptations – nectar improved, stevia improved, chai hot cocoa, Mexican hot cocoa, and after that there's this pearl.
Broiled beets are one of my top picks, however for this formula you're going to need to utilize steamed beets. About once per week I hurl a few beets into my Instant Pot and have flawlessly steamed beets in a matter of moments – with almost no prep or object.
- 1 medium-size steamed and peeled organic beet, quartered
- 3 cups raw/grass-fed/organic milk or full-fat coconut milk
- 2-3 tbsp cocoa powder or cacao powder (<-- this is the fair-trade cocoa I use)
- 2 tbsp raw honey or organic maple syrup
- 2 tsp vanilla extract
- Pinch Celtic sea salt (<-- this is my favorite sea salt)
- 2 tbsp grass-fed gelatin (<-- this is the only grass-fed gelatin I use and recommend)
- Add milk of choice to a medium-size saucepan and gently steam over medium-low heat until it's hot, about 3 minutes. Remove from the heat and carefully pour it into a high-powered blender.
- To the blender, add the steamed beet, cocoa or cacao, sweetener of choice, vanilla extract, sea salt and gelatin {in that order}. Immediately blend for at least 25 seconds until the beets in the hot chocolate are fully incorporated and a frothy foam is on top of the hot chocolate.
- Pour into mugs and enjoy immediately.
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